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Pork Ribs

Pork Ribs: Main Image

Buying Tips

Pork ribs should be reddish pink. A darker red indicates acidic pork, meat that tends to be juicy and delicious but that does not keep well and must be eaten immediately. Avoid ribs that have a brown or greenish tinge or that are slimy or have an odor.


Spareribs are cut from the side or belly of the pig.

Country-style ribs, cut from the loin, are meatier than spareribs, but also contain more fat. They are available boneless or bone-in.

Baby back ribs, cut from the loin, are leaner and thinner than spareribs and country-style ribs.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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